Contents
Sterilization in a water bath allows you to make canned food more stable and extends its shelf life. But the event is troublesome and takes a lot of time. There are few happy owners of home autoclaves. Everyone else has to act the old fashioned way.
If the jars and lids are thoroughly sterilized without violating the temperature regime, and the product itself is cooked correctly, with sufficient heat treatment time for this recipe, then it is quite possible to immediately lay it out in jars and seal it tightly. Such canned food keeps well even at room temperature.
Without sterilization, you can cook marinades, compotes, a variety of salads and, of course, caviar from various vegetables. There are many recipes by which you can cook eggplant caviar for the winter without sterilization.
In order for such canned food to be well stored at the end of cooking, vinegar must be added to the vegetable mixture, in extreme cases, a sufficient content of tomatoes or paste from them can be dispensed with.
There are a lot of eggplant caviar recipes. Not all of them use sterilization. The result of almost every workpiece is a thick mass in the form of mashed potatoes. This is exactly what caviar should be. But they get it in different ways. You can first bake the eggplants, and then turn them into caviar, you can pre-fry all the vegetables and mash them with a blender. But there is an easier way – caviar from raw vegetables, turned through a meat grinder.
The simplest eggplant caviar
For 4 kg of medium-sized eggplant you will need:
- sweet pepper – 2 kg;
- tomatoes – 2 kg;
- lean oils – 200 ml;
- vinegar 6% – 8 teaspoons.
Season the caviar with salt, sugar and pepper to taste.
We wash and clean the vegetables, remove the seeds from the pepper, cut everything into pieces and twist through a meat grinder. You will get a fairly liquid puree. It must be poured into a thick-walled saucepan and brought to a boil. At this stage, add salt, sugar and the necessary spices to the vegetable mixture. Now the mixture should then simmer over low heat for about 40 minutes. During this time, she will thicken.
Vegetables absorb salt and sugar gradually, so the taste of the dish will change during the cooking process.
While the caviar is being prepared, you need to sterilize the jars and lids. This should be done very carefully, since in the future canned food will not be sterilized.
Ready caviar is immediately packaged in jars and hermetically sealed. Since we are preparing caviar for the winter without sterilization, the jars must be turned over and wrapped well. So, they should stand for a day. Then we take out the canned goods for storage. It is better if it is a basement or other cool place.
Different nations have different traditions of preparing blanks for the winter. Among the many recipes for eggplant caviar for the winter without sterilization, there was a recipe from Ukraine. They are very fond of blue ones and harvest them in large quantities.
Ukrainian eggplant caviar
It is prepared without bell pepper and garlic. The absence of hot spices and vinegar, a small amount of vegetable oil allows you to use this blank even for baby food.
For 2 kg eggplant you will need:
- tomato – 8 pcs .;
- onions and carrots – 4 pcs.;
- lean oils – 400 ml.
Season with salt and sugar to taste.
Peel the eggplant, cut into small cubes, chop the onion finely, also cut the tomatoes, three carrots on a grater.
Tomatoes need to be peeled. This is easy to do if you scald the tomatoes, and then immediately pour cold water over them.
For cooking, you need 2 pans. On one side, simmer the eggplants until soft, add the tomatoes to them and simmer for another 10 minutes. Fry the onions and carrots in another pan. The onion should turn golden. Mix the vegetables, season with salt and sugar and simmer together for about half an hour.
We lay out the finished caviar in sterilized jars, seal hermetically with well-boiled lids. We warm banks for a day. Store in a cool place.
Eggplant caviar is also cooked in foggy Albion. True, in the English version this dish is called – mashed potatoes. The word caviar has a completely different meaning here. In England, too, there are many lovers of homemade delicacies. In this recipe, eggplant and tomatoes are equally divided, which gives the caviar a special, tomato flavor.
English eggplant caviar
For 3 kg of eggplant you will need:
- tomatoes – 3 kg;
- Bulgarian pepper – 2 kg;
- onions and carrots – 1 kg each;
- 9% vinegar and refined vegetable oil – 150 ml each;
- salt – 4 tbsp. spoons;
- sugar – 150 g.
We cut the eggplant into pieces without peeling them from the skin, three carrots, cut the onion into half rings, and sweet pepper into slices.
Mix all the vegetables in a bowl or large bowl. For pouring, you need to prepare the marinade. It is made from salt, sugar, vinegar, oil and tomatoes. All components are mixed in a blender. Pour the marinade over the vegetables and simmer the mixture over medium heat for 20 minutes. If the main thing for you is the taste, and the appearance is not important, at this stage you can stop and pack the canned food in a sterilized dish, sealing it hermetically.
But if you want to definitely get an English puree, you will have to grind the finished mixture with a blender.
Arranged in sterilized dishes and hermetically sealed eggplant caviar in English, it will remind you of a warm generous summer on frosty winter evenings.
To be able to cook caviar at any time when the hostess needs it, you can make a semi-finished product from eggplant, which also does not require sterilization.
Eggplants for winter caviar
It needs only eggplant and vegetable oil and, of course, salt.
The proportions are as follows:
For 2 kg of eggplant, you need 0,5 liters of oil for pouring. This dish is salted to taste, but in order for the workpiece to be well stored, it is not necessary to regret it.
Washed and dried eggplants are baked in an oven heated to 220 degrees until soft.
While the eggplants are baking, sterilize the dishes and lids. We take the eggplants out of the oven and take out the pulp with a carefully sterilized spoon and lay it in sterile jars. Boil salted vegetable oil and pour eggplants with boiling oil. This must be done carefully so that the banks do not burst.
Rolled banks should be well wrapped for a day. From such a preparation in winter, you can cook any dish with eggplant.
Eggplant caviar is a dish that has many cooking options. Products are used in different proportions and combinations. But no matter what recipe the hostess chooses, the result will be a tasty and healthy dish that will delight the whole family.